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Nutrition Facts
Serving Size 1 (393g) Recipe makes 4 servings
Calories 225
Calories from Fat 11		(5%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 236mg		9%
Potassium 901mg		25%
Total Carbohydrate 39.3g		13%
	Dietary Fiber 4.0g	15%
	Sugars 8.2g
Protein 18.9g		37%
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Ceviche Mixto

Recipe #223593 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wendy H.
Apr 19, 2007

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.

SERVES 4 (change servings and units)

Ingredients

7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juice of
salt
2 sweet potatoes, boiled (camote variety, if you can get it)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can get it)

Directions

1
Cut octopus into bite-size pieces. Leave whole if using baby octopus.
2
Cut squid into small rings.
3
Mix seafood with onion in large bowl. Wash and drain thoroughly.
4
Season mixture with salt and aji limo chiles.
5
Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
6
Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).